Chicken and Parsleyed Dumpling Stew

Ingredients

• 1/2 cup all-purpose flour
• 3/4 teaspoon salt
• Pinch + 1/4 teaspoon pepper
• 1 (3 pound) broiler-fryer, cut up
• 3 tablespoons vegetable oil
• 1 tablespoon butter
• 1 medium-size onion, sliced
• 1 clove garlic, finely chopped
• 1 (13 3/4 ounce) can chicken broth
• 2 cups water
• 1 large rib celery, sliced
• 1 cup all-purpose baking mix (buttermilk or regular)
• 1 1/2 tablespoons chopped parsley
• 1 1/2 teaspoons dried rosemary
• 1/3 cup milk
• 1 (10 ounce) package frozen mixed vegetables

Instructions

1. Mix flour, 1/4 teaspoon salt and pinch of pepper in a plastic bag. Add chicken; shake to coat.
2. Heat oil and butter in a large Dutch oven over medium heat. Add chicken; sauté until lightly browned, 10 minutes. Add onion and garlic; sauté for 3 minutes, until golden brown. Add broth, water, celery and remaining salt and pepper. Simmer, covered, for 15 minutes.
3. Combine baking mix, parsley and rosemary in bowl. Stir in milk. Uncover stew; bring to boiling; add vegetables. Form dumplings on wet teaspoon, one at a time, and drop into stew; you should have about 20 dumplings. Cook, uncovered, for 5 minutes over medium heat. Cover; cook for 5 minutes, until dumplings are firm.
4. Ladle into bowls.

Attribution

A Readers' Favorite from Family Circle magazine in 1983.